Frozen Broccoli on a Stick

From Local Flavors, which is one of my favorite cookbooks. I haven’t made anything bad from it yet, and I’ve been using it for years now. Seriously, I recommend this cookbook to everybody who tries to live eating somewhat seasonally and locally. From the cookbook: Taking the feast or famine approach, we live on tomato sandwiches from the moment tomatoes appear in the market to the first killing frost. Then none until next year. Crusty, strong-textured ciabatta is the ideal …

From our friends at Shepherd’s Lamb. 1/4 c olive oil 1/4 c lime juice 1/4 to 1/2 c grated onion 2-3 cloves garlic, peeled and crushed 1 T dried Italian Seasonings, OR 1 t thyme, 1 t marjoram 1 T plain yogurt (optional) salt & pepper to taste This is enough for 1-2 lbs lamb kabob meat. My notes: The first time we made this, I think we used more lime juice than it called for, and we let it …

Okay, so I’m getting ready to work on the four boxes of beaches I’ll be getting on Wednesday. Here’s the plan. First of all, I’ll be making a LOT of peach salsa, even though it’s a heck of a lot of work. I’m also going to do a bunch of cold-pack peaches, which DH and DS#1 like. From Joy Of Cooking: Thin Syrup 2 c sugar to 4 c water, stir before heating and bring slowly to a boil. Cold-Pack …

From allrecipes.com INGREDIENTS: 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste DIRECTIONS: 1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. 2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for …

So we found a gallon of organic milk for $.99 at our local Cooperative Grocery Store (it was dated the next day) and decided to make paneer. It was easy as, well, cheese. 🙂 Put the milk in a big pot. Heat to a boil, stirring regularly. Turn down to a simmer and add tablespoons of milk, one at a time, stirring constantly, until the curds and whey separate (you get white clumps and sort of greenish liquid). Keep stirring …

From NPR’s The Splendid Table, typed in by me so I could have missed something. It’s a cross between mousse and ice cream, they claim. 4 eggwhites 1 c sugar 1/4 c water 1 c cream 4-6 cups of fruit vanilla bean Puree 4-6 c berries w/vanilla bean and a bit of salt, then sieve it. Whip and then refrigerate 1 c heavy cream. Make an Italian Meringue and then freeze so it becomes like an ice cream. (It’s a …

From Epicurious. I love that site. STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb. Filling 1/2 cup sugar 2 tablespoons all purpose flour 1/8 teaspoon ground cloves 2 12-ounce baskets strawberries, hulled, halved 1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb Topping 1 cup all purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon baking soda Pinch of …

From Sunset, a long time ago. We make it every summer, and love it! Strawberry-Rhubarb Pie About 2 1/4 cups all-purpose flour About 3/4 cup sugar 1/4 teaspoon salt 3/4 cup (3/8 lb.) butter or margarine 2 cups sliced strawberries (1/2 in. thick) 2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.) 1/2 teaspoon ground cardamom 1. In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. Cut all but 2 teaspoons butter …

A Rick Bayless recipe, by way of a Wild Oats sale flier. Grilled Steak and Onion Tacos Serves 6 1 1/4 lbs. beef flank steak 1 jar (16 ounces) Frontera Roasted Tomato Salsa or Frontera Chipotle Salsa 2 Tbsp. Worcestershire sauce 1 Tbsp. soy sauce 2 Tbsp. olive oil 2 medium-size white onions, thinly sliced 1/2 c. beef broth Marinate flank steak in 1 cup of the Frontera Salsa, 1 tablespoon of the Worcestershire and soy sauce in a food-safe …

From the July 2003 issue of Martha Stewart Living; this is my favorite strawberry shortcake recipe, and it makes for a beautiful presentation. Strawberry Shortcakes Makes nine 2.5″ or twenty-five 1.5″ shortcakes (IME it makes more than this) For a deeper flavor, try substituting 1/3 cup firmly packed dark-brown sugar for the 1/3 cup granulated sugar in the recipe. Either variation is best served slightly warm. 4 pints fresh strawberries, hulled and halved (I usually cut thinner pieces than halves, …